It is different from Saiba Chaoyang, which uses the fat of poultry to create a fat aroma that blends into the ingredients to adjust and balance the taste.
Zhao Fuyu's method was more ingenious, and it can even be said that it broadened the horizons of many people present.
In fact, many years after many seasonings appeared in modern times, many people have forgotten these original techniques. However, five hundred years ago, these were techniques that almost every cook must master.
And because each cuisine genre is different, the things they use to add that umami flavor are also different.
As for the technique Zhao Fuyu used this time, he combined the details of Shandong cuisine and Beijing cuisine in Zhongzhou and used it in this recipe, which can be regarded as making the best use of it.
In fact, the methods of preparing the meat of these twelve kinds of birds are not complicated.
After steaming in water, fry the steamed poultry in a frying pan, then put it in the oven and use the air-drying mode to dry and remove all the fat, leaving only the dry meat and bones that can be broken into pieces when pinched.
Then grind the meat and bones of these classified birds into powder, which is the seasoning Zhao Fuyu needs.
Also the real key to adding that egg white flavor!
In fact, the amount required is not much, and each kind of bird powder is used in its own proportion. It can be said that after adding these powders to the egg whites and mixing them evenly, the transparent egg whites will be slightly dyed with a light color. .
It's as if it has become slightly coated with amber, but it is still exceptionally clear.
It was at this time that Zhao Fuyu's cooking progress began to accelerate rapidly.
Before the soup stock is completed, all the crab roe of the hairy crabs is disassembled, pumpkin puree is added, fresh shrimps are pounded into shrimp paste, and a salted egg yolk that has been sifted through a sieve is added.
It can be said that only after these things were mixed together, Zhao Fuyu had other free time to deal with the last key step of the hundred phoenixes facing the phoenix.
This is one of the really key difficulties of this dish!
Pour the egg white into the pork belly and seal it tightly, then continue to rotate, shake and stew.
This step is also why all other things must be processed before cooking.
Because after reaching this step, you can't stop for a moment until all the egg whites in the pork belly are attached to the pork belly by centrifugal force to form a round egg white.
Otherwise, if there is no space in the center and the prepared egg yolk cannot be poured in, everything will fall short and the cooking will fail.
Therefore, the force must be stronger, and it cannot be too gentle, as if it is swinging lazily. If the centrifugal force is not enough, naturally there will be no hole in the center.
This is why this dish is considered one of the most traditional dishes and has very strict requirements for the cooking skills of the cook.
If the level is not high enough and you cannot control the intensity of rotating the pork belly and stewing it in the broth, the egg white inside will not be able to form. It will be difficult to form an egg shape and there will be no vacuum space inside.
But as long as you overcome this point, even if your cooking skills are lacking, you can still complete most of this dish.
This is the special point of traditional cuisine. Maybe your skills are not enough, but as long as you overcome the difficulties, you can restore some of them.
Of course, Zhao Fuyu is not the type who lacks skills. He quickly figured out the proportion of fillings, especially the fusion of pumpkin puree, salted egg yolk and crab roe. Gujian
The mature egg yolk cannot be made too soft and smooth, and some shrimp paste must be added to increase the stickiness and texture, and some poultry powder should be used to increase the base taste. There is no need to add saltiness, because the salted egg yolk already has a salty taste.
The key is to have the delicious flavor of these twelve kinds of birds mixed inside and outside at the same time. This is the key.
The so-called crab roe, pumpkin puree, and salted egg yolk are all supporting roles.
I saw Zhao Fuyu taking out all the broth that had been simmered in the pressure cooker for enough time, filtering it and pouring it into a pot with an extremely wide opening. Such an open pot is suitable for allowing the pork belly to continuously rotate inside, while also The soup will not spill out.
The seasoning inside is also extremely simple, just a little sea salt, a little pepper, and nothing else.
It relies purely on ham, vegetables, and poultry skeletons to bring out the umami flavor. The rest is to fill the pork belly with the mixed bird's nest egg white, and then tie the two openings of the pork belly tightly with a rope.
Then bring the stock to a boil, turn to medium heat, immerse the pork belly in the stock, and start spinning it with a rope in your hand.
Note that the force cannot be weak, and must be able to drive part of the stock to rotate, so that enough centrifugal force can be formed to form the egg white against the edge of the pork belly, while leaving space in the center for injecting the egg yolk.
And this spinning time cannot be stopped once it starts. It takes at least fifty minutes to take shape. Depending on the size of the pork belly you use, it may take a full hour to spin.
Generally speaking, after an hour of continuous broth immersing and rotating, you can determine whether the pork belly has solidified by slightly lifting it and listening for the sound of water inside.
The shaking speed must also be uniform, otherwise the egg white will not condense as smoothly as expected.
And just when Zhao Fuyu entered the final stage.
On the other side, Zaiha Chaoyang also started to assemble his dishes.
...
Different vegetables are either over-oiled or over-watered. They are processed in advance and do not need to be seasoned. They are used at the moment when they are most crisp and tender.
Some of the ingredients are even raw and spread on the plates one after another. Some plates deliberately leave some blank spaces. Obviously, those will be the places where the shredded pork will be installed.
There are nine kinds of shredded poultry meat, some with skin on, some with cuts, and Caibo Chaoyang treats different meat qualities in different ways.
Although they all bear the same traces of being burned by the fire, there are differences in the aroma that is unique to fire.
There is even a slightly burnt black sauce on some of the skin, which contrasts with the strong smell of wild birds and creates a rich and delicious flavor that is completely different from ordinary ingredients.
These ingredients need to be repeatedly drenched with oil extracted from the fats from different parts of nine kinds of birds.
Some of them just need to be poured with oil until they change color and are half-cooked, while others need to be deep-fried directly in the pan to bring out the crispy texture before being served, and some are just to put the skin in and fry until crispy. Shreds of meat that were half-cooked and still a little white came out.
It was at this time that as each ingredient was put into the pot, a wonderful smell spread. Only then did people with amazing cooking talents like Dojima Gin, Nakiri Erina and Yukihira Soma really notice it. Bo Chaoyang's careful preparation of the dishes.
Even in the poultry fat cooking oil, he put a lot of flavor, and it is a spice that everyone is very familiar with!
garlic!!
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